The beautiful thing about living in a collective is that there is always a bounty of ingredients around. Yesterday morning all the ingredients to make a gluten-free tart were staring me in the face when I opened the fridge. The beets and zucchinis were from local gardens, and corn cobs are lining the grocery store produce aisles these days. My friend whom, I refer to as Badger, passed this gem along a couple years back. You can be a rebel and change ingredients any way you like but here's how I like to do it.
late summer harvest tart
* food process a mixture of nuts and seeds + mix with salt&rosemary + melted butter + a bit of water until dough-like
* press into a pie dish and bake for 20 minutes at about 350F/175C then cool
* while it bakes, carmelize leeks or onions and set aside
* shred beets and zucchini
* boiled corn, cut off the cob
* once pie crusts have cooled a bit, layer onions, zucchini, beets and goat cheese if you like
* bake for 30 minutes or until you consider it done, man
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